Description
Delightful crispy fish tacos topped with refreshing cilantro lime slaw, perfect for any gathering.
Ingredients
Scale
- 1 pound white fish fillets (cod or tilapia)
- 1 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 1 cup buttermilk
- Vegetable oil, as needed for frying
- 2 cups shredded cabbage (green or purple)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 2 tablespoons mayonnaise
- 1/2 teaspoon honey
- 8 small corn or flour tortillas, warmed
- Lime wedges, for serving
- Optional toppings: sliced avocado, diced tomatoes, or Cotija cheese
Instructions
- Combine the flour, garlic powder, paprika, cayenne pepper, salt, and pepper in a shallow bowl.
- Pour the buttermilk into a separate bowl.
- Dip each fish fillet into the buttermilk, allowing excess to drip off, then dredge in the seasoned flour mixture.
- Heat vegetable oil in a large skillet over medium heat.
- Add the fish fillets to the hot oil and fry for 3-4 minutes on each side until golden and crispy.
- Transfer the cooked fish to a paper towel-lined plate to drain excess oil.
- Mix together shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper in a bowl.
- Assemble the tacos by placing a piece of crispy fish in each warm tortilla, topping with cilantro lime slaw and any additional toppings.
- Serve with lime wedges and enjoy immediately.
Notes
Ensure oil is at the right temperature (350°F to 375°F) for frying to achieve crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 600
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: fish tacos, crispy tacos, cilantro lime slaw, Mexican food, seafood dish